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SOUTH AMERICA<br />
DISCOVERY<br />
quality”, explains Caraguel. “The soil is of alluvial origin, with a loamy texture and a<br />
rocky sub-stratum. The yield is 7,000 kg/ha for the Chardonnay which is trained using<br />
a double Guyot system with drip irrigation”.<br />
Caraguel uses Dom Ruinart as an example for Chardonnay management, based on his<br />
in-depth experience in France. “The sparkling wine truly bowled me over with its great<br />
delicacy and depth, and working with Dom Ruinart’s Chardonnay base wines was a<br />
source of inspiration for me”, he says, adding: “Extended Chardonnay maturation is not<br />
supposed to produce great complexity, but with proper vineyard management aimed at<br />
greater concentration, remarkable results can be achieved. That’s what I am looking for<br />
with my Grande Cuvée sparkling wines”.<br />
Once the Chardonnay reaches the desired level of ripeness, the winemaking process<br />
begins. Applying his French experience, Caraguel predictably uses the traditional<br />
method, which he considers to be the most appropriate for making exceptional sparkling<br />
wines. The method involves secondary bottle fermentation, with the addition of the<br />
tirage liqueur made from the base wine, yeast and sugar.<br />
For the Philippe Caraguel Grande Cuvée Extra Brut, the secondary fermentation occurs<br />
at 15°C, which aims to produce smaller bubbles. And once the fermentation is complete,<br />
the wine is kept in contact with the yeast for 24 months to achieve greater creaminess.<br />
The process ends with the addition of dosage, a syrup made from sparkling wine, sugar<br />
and French Cognac, which is dosed at 8g/l and then matured for 6 months.<br />
Caraguel defines his wine “by its elegance and complexity. It displays a yellow hue<br />
with golden reflections. On the nose, it delivers a captivating balance of white fruits,<br />
notes of honey and toast. Its fine bubbles form a persistent pearl necklace, and on the<br />
PHILIPPE CARAGUEL HAS A FRENCH PARTNER, JEAN-ETIENNE BEAUNE, OWNER OF THE<br />
ATAMISQUE WINERY IN MENDOZA’S UCO VALLEY<br />
90 SPRING 2024 • GILBERT & GAILLARD - THE FRENCH EXPERTS ON WINE
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